Pasta with Artichoke Hearts, Ricotta Cheese and Slivered Almonds (Trofie con ricotta, carciofi e mandorle)

The picture of the pasta looked inviting.  It's located on page 103 in È Pronta by Benedetta Parodi.

I made fresh ricotta and the warm ricotta was delicious!

I would not make this recipe again. It's presentation was not very appetizing and the mix of ingredients was dull. I prefer to fry the artichoke hearts instead of the simmering method used in this recipe.  

Ricotta

Copied from David Lebovitz

2 quarts whole milk

1 C plain whole milk yogurt

½ C heavy cream (optional)

2 t white vinegar

1 t salt

In a large pot, bring the ingredients to a boil. 

Very gently boil for one to two minutes, until the milk is curdled.

Set a strainer over a deep bowl.

Pour milk mixture into the strainer.

Let drain for 15 minutes. (I prefer to leave some liquid with the ricotta.)

Best served slightly warm.  Can be refrigerated up to 3 days. 
 

It also freezes well.  I like to keep a tub ready in my freezer.

Makes 2 cups.

Pasta with Artichoke Hearts, Ricotta Cheese and Slivered Almonds

Serves 4

4 artichokes

50 gr sliced almonds, toasted

Olive Oil

Parsley, chopped (to taste)

2 cloves garlic, peeled and sliced in half

Salt and pepper

250 gr trofie or other pasta

250 gr ricotta cheese

30 gr pecorino or parmigiana cheese, grated

Reserved pasta cooking water

Preparation:

Pull off the tough outer leaves off the artichokes, working with one at a time.

Cut the artichokes down to the choke and discard cut leaves.

Work to thinly slice the artichoke hearts.  Place slices into a bowl of water containing a sliced lemon. This will slow oxidation.

Begin cooking the pasta.

Heat 2 t olive oil in a pan.  Add the garlic and let it cook for 1 minute.

Add the artichoke pieces to the garlic.  Add a little water and cover.  Cook over low heat until they are tender.  Watch the water level and don’t let them burn.  Add parsley and discard the garlic. 

In a bowl, combine the ricotta, salt, pepper and grated cheese. Add half the toasted almond slivers.

Drain cooked pasta, reserving a bit of its water.

Mix pasta with the artichokes and ricotta mixture.  Add pasta water to create a creamy sauce, mixing vigorously.

Plate pasta and top with toasted almonds.

 

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Trofie con ricotta, carciofi e mandorle

Ingredienti

Per 4 persone

4 carciofi

50 gr di mandorle

olio

prezzemolo qb

2 spicchi d'aglio

sale

250 gr di trofie

250 gr di ricotta

30 gr di pecorino

pepe

acqua di cottura qb

Preparazione:

Tagliare i cuori di carciofo a fettine sottili, scaldare 2 cucchiai di olio in una padella a fuoco alto, unire l'aglio e farlo saltare per un minuto. Aggiungere i carciofi tagliati e farli rosolare. Lasciare cuocere coperto fino a che i carciofi saranno morbidi. Se necessario, aggiungere un po' di acqua calda durante la cottura. Una volta cotti, unire il prezzemolo e salare. In una ciotola mescolare ricotta, sale, pepe e pecorino, aggiungere anche l'olio rimasto. Tritare le mandorle grossolanamente al coltello e tostarle in una padella antiaderente.

Aggiungere una parte delle mandorle alla crema di ricotta. Cuocere la pasta al dente e scolarla tenendo da parte qualche cucchiaio di acqua di cottura. Unire la pasta agli ingredienti nella ciotola e in ultimo aggiungere i carciofi, con il loro fondo di cottura. Completare con altre mandorle e servire.